Jalapeno Shrimp Pasta

Overland Expo, Overland Journal, Camping, Cooking

  • 8 ozs shrimp (peeled & deveined)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 3/4 cup Crema Mexicana
  • 1 medium tomato (finely diced)
  • 1/2 jalapeno (finely diced)
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup cilantro (coarsely chopped)
  • 2 cups pasta
Serves 2

Cooking Instructions:
Bring a large pot of water to a boil; when boiling season with a tablespoon of salt and cook pasta until al dente, drain. 

While the pasta is boiling, lightly salt and pepper shrimp and set aside. In a large skillet (preferably non-stick) heat olive oil over high heat until shimmering; add shrimp, garlic, and jalapeno. Saute until shrimp is lightly browned on each side and begins to curl, making sure not to overcook, about one-two minutes on each side. 

Reduce heat to medium.  Stir in the crema, 1/2 of the tomatoes, and 1/2 of the Parmesan.  Plate the pasta and remove the sauce from heat.  Spoon the sauce over the pasta, placing the shrimp on top.  Garnish with remaining tomatoes, Parmesan, and cilantro.